1. Preheat oven to 425°. In large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring occasionally. Transfer to plate to cool.1.
2. In medium bowl, toss grapes, fennel, honey, oil and thyme; spread on rimmed baking pan. Roast 10 minutes or until most grapes have burst. In small bowl, stir mascarpone and chives.
3. In medium bowl, toss prosciutto, arugula, walnuts and grape mixture. Makes about 1½ cups.
4. Fill frico cups with mascarpone mixture; top with grape mixture. TIP: Easy to make your own Frico Cups! All that is needed is parmesan and cracked pepper!
- 11 g Fat
- 5 g Saturated Fat
- 29 mg Cholesterol
- 308 mg Sodium
- 4 g Carbohydrates
- 0 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 7 g Protein
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Nutritional Information
- 11 g Fat
- 5 g Saturated Fat
- 29 mg Cholesterol
- 308 mg Sodium
- 4 g Carbohydrates
- 0 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 7 g Protein
Directions
1. Preheat oven to 425°. In large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring occasionally. Transfer to plate to cool.1.
2. In medium bowl, toss grapes, fennel, honey, oil and thyme; spread on rimmed baking pan. Roast 10 minutes or until most grapes have burst. In small bowl, stir mascarpone and chives.
3. In medium bowl, toss prosciutto, arugula, walnuts and grape mixture. Makes about 1½ cups.
4. Fill frico cups with mascarpone mixture; top with grape mixture. TIP: Easy to make your own Frico Cups! All that is needed is parmesan and cracked pepper!